I’ve been making these Chicken Enchiladas once a week since we got married. It’s one of my hubby’s favorite meals and the leftovers never last long around here. I love this recipe because you can really tweak it so many different ways and make it something your family will love!
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 Once your enchiladas have been layered to the top, they’re ready to hit the oven for 20-30 minutes.
PrintGreen Chile Chicken Enchilada Casserole Author: Melanie LaDue {Reasons To Skip The Housework}Recipe type: DinnerCuisine: Mexican Prep time: 15 minsCook time: 25 minsTotal time: 40 mins Serves: 6-8 Green Chile Chicken Enchilada Casserole can be tailored to suit your tastes.Ingredients
- White Corn Tortillas
- Cooked Chicken Breasts, shredded {approx. 4-5)
- 1-2 8 oz. bags Shredded Cheddar Jack Cheese
- 12 oz. can green enchilada sauce
- Green Chiles
- Olives {optional}
- Tomatoes {optional}
- Lettuce {optional}
- Sour Cream {optional}
- Salsa {optional}
 Instructions
- Pour a small amount of enchilada sauce on the bottom of a 13×9 dish.
- Put one layer of tortillas on the bottom.
- Generously sprinkle cheese on top of the tortillas.
- Layer with chicken, green chiles, and more enchilada sauce.
- Then, repeat this layering until you’re either a)at the top of the pan or b) out of ingredients!
- Top final layer with the last of your enchilada sauce, cheese and olives.
- Bake in a 350 degree oven for approx. 25 minutes or until fully bubbly.
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Oooh this looks delish! Can’t wait to try it.
KK
Thanks for stopping by! I know you’ll love it!